Hot Veggie Stir-Fry
A quick, colorful stir-fry with bell peppers, broccoli, and tofu in a savory soy-ginger sauce. This Asian-inspired vegetarian recipe, ready in about 25 minutes, pairs tofu, bell pepper, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 block, cubed tofu
- 1 large, sliced bell pepper
- 1 head, cut into florets broccoli
- 1/2 cup snow peas
- 3 tbsp soy sauce
- 1 tbsp, grated ginger
- 2 cloves, minced garlic
- 2 tbsp olive oil
- 1 cup, cooked brown rice
The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 2 tbsp olive oil in a wok over high heat. Add 2 minced garlic cloves and 1 tbsp grated ginger, sauté for 30 seconds until fragrant.
- Step 2: Add 1 block tofu, 1 sliced bell pepper, 1 head broccoli, and 1/2 cup snow peas. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- Step 3: Pour in 3 tbsp soy sauce and 1 tbsp ginger, stirring to coat. Cook for 2-3 minutes until sauce thickens. Serve over 1 cup cooked brown rice.
